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Cooked rice with clams and deep-fried bean curd (aburaage)
Cooked rice with clams and deep-fried bean curd (aburaage)

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We hope you got benefit from reading it, now let’s go back to cooked rice with clams and deep-fried bean curd (aburaage) recipe. To cook cooked rice with clams and deep-fried bean curd (aburaage) you need 6 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Cooked rice with clams and deep-fried bean curd (aburaage):
  1. You need 200 g boiled clams
  2. Use 1 sheet deep-fried bean curd
  3. Get 2 cups rice
  4. Take 1 tablespoon sake
  5. Use 2 tablespoons dashi base
  6. You need 1 pack dried bonito
Instructions to make Cooked rice with clams and deep-fried bean curd (aburaage):
  1. Rince 2 cups of rice and place the rice in a pan of ricecooker and pour 2 cups of water.
  2. Slice a deep-fried bean curd into small pieces.
  3. Add the clams and the deep-fried bean curd on the top of the rice in the ricecooker.
  4. Season it with sake, dashi base and dried bonito.
  5. Let it sit for 30 munites, then turn the ricecooker on.
  6. When the rice is cooked, it's done. Mix it and serve in a Japanese rice bowl.

It has a mild soy flavor and a spongy texture and absorbs seasonings well. You can open it up and make a pouch to use for Inarizushi or cut thinly to use for Miso soup, and it is also a main ingredient for Kitsune Udon. When the slices are deep fried, they turn crinkly and form an air pocket inside. You can find aburaage in the refrigerated or freezer section of a Japanese I always keep aburaage in the freezer until I need them. In Japan, aburaage are mostly used in stewed dishes, soups, and so on.

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